Finished Coppa

A while back I started a new piece of coppa.  I can't explain why I didn't take photos of the production, however I did take photos of the finished product.  This is the second time I've made coppa over the past year and while the first one was good, it was a bit strong on the clove. This one, however, is significantly more balanced in flavor and salt.  You still get some of the clove and the pepper, however it's just far more even and well rounded. The fat, as you can see, is spectacular and succulent.  It's that great fat I've been talking about for what seems like forever, but it's obviously another piece of my Kinikin pig (not much left at this point).  No matter how much I make with this meat, I'm continually impressed and surprised by the quality and taste of the meat.  It's deep red, rich and sweet.  This piece was no exception.

Whole muscles are definitely an easier place to start than salami.  There is no worry about bind, distribution of spices and air pockets within the stuffing itself.  They are also, in my opinion at least, are not as forgiving.   If you screw it up, it's screwed up and it's an entire muscle.  Salami can be bad in a certain area or a single link, but the rest stays solid.  This is purely anecdotal obviously, but muscles are absolutely where one should start, bresaola specifically.

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